Editor: Chinese Food Network Mobile site
Do you remember the last time we useda bread maker to makerice pudding?It's still waiting in the fridge, so let's make a rice and egg cake today.Roll it up, not only for its delicious taste,but also to enjoy sweet chestnuts, achieving two goals at once!IngredientsMain ingredients:Eggs5 pieces, 40 grams of salad oil,milk90 grams, 80 grams of sugar,
　　low-gluten flour100 grams, 150 grams of rice pudding,margarine30 grams, 30 grams of powdered sugarSteps1. Separate the egg whites.YolkPut 40 grams of salad oil, 60 grams of milk, and 20 grams of sugar in a bowl for the yolks, then mix well.2. Sift low-gluten flour into the yolk mixture.3. Use an electric mixer to stir until there are no white lumps.4. Beat the egg whites until they form peaks, then add 20 grams of sugar in two stages during beating.5. Beat until the egg whites are stiff and peak-like.
6. Fold a third of the beaten egg whites into the yolk mixture to mix well.
7. Gently fold in the remaining egg whites, mixing until just combined.
8. Place baking paper on a baking tray.9. Pour the cake batter onto the baking paper.10. Bake in an oven at upper temperature 140°C and lower temperature 110°C for 25 minutes.
11. While the cake is baking,
milk
Prepare the cream cheese, putting 30 grams of milk, whipped cream, and powdered sugar in a bowl, using an electric mixer at low speed to mix.12. Mix well until the cream cheese reaches the desired consistency.13. Spread the prepared cream cheese evenly on the baked cake, reserving some for decoration.
14. Slowly roll up the cake.
15. Mix the reserved cream cheese with the chestnut paste.
16. Pipe the mixture into a piping bag and cut off a small corner.
17. Decorate the cake roll as desired.
18. Finished product.
Tips1. Stop whipping the whipped cream when it starts to firm up slightly.2. Be quick when mixing the batter to avoid deflating.
3. It is recommended to use an oven with precise temperature control, such as the Dongliang "K38E" oven.
During baking, prepare the buttercream by mixing 30 grams of milk, cream, and powdered sugar in a bowl.
Mint the whipped buttercream.
Evenly spread the buttercream on the baked cake, leaving some aside for later use.
Roll up the cake slowly.
Add the chestnut puree to the reserved buttercream, mix thoroughly.
Put it into a piping bag and cut a small opening at the tip.
Use personal preference to "paint" your desired design on the cake roll.
Final product.
Tips
1. When whipping the cream, stop when it becomes slightly firm.
2. Practice mixing the batter quickly to avoid deflating it.
3. It is recommended to use a precise temperature oven; I used an Dongliang oven model DL-K38E—"K38 Oven Cube".
